This is hot off the press this one. I made this cake last week and it’s already gone down in the family annals as legendary. I had bought a huge tin of Tate & Lyle’s Golden Syrup for one reason or another, probably just because I’m in England, and so I’ve been meaning to bake something to utilise this enormous tin of syrup. After searching the internet for recipes, I was in one of those moods where I don’t really feel like creaming butter and sugar, so I went with the easiest option. This recipe is easy, easy, easy and the results are supernaturally fantastic.
Bung this one in the oven today and tell me I’m right.
Golden Syrup Cake Recipe
110g Sugar (half brown and half caster works nicely)
225g Golden Syrup
225g Self Raising Flour
150 ml milk
4 tbsp Golden Syrup
Melt butter, syrup and sugar gently until the ingredients are just melted together, stirring occasionally. Leave to cool for ten minutes.
Beat the eggs and milk.
Add flour, and syrup mixture. Whisk or stir till combined and there are no lumps.
Pour into a greased and lined cake tin.
Bake for about 50 minutes, or till golden brown and pulling away at the sides.
While still warm, poke lots of holes with a skewer and pour warmed golden syrup over the top (warm it because it makes it easier to pour).
This cake gets better with every day and keeps about a week.